To prepare tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F.

Place 1/4 cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish.

Heat corn tortillas lightly in a skillet until soft and hot.

To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve.